Pizza Dough

Instructions

1. Add flours to a large bowl and mix with a whisk or by hand. Set aside.
2. Pour water into a large bowl. Add salt and stir to dissolve. Sprinkle instant dry yeast into the bowl of water and let sit about a minute, stir to dissolve.
3. Add the flour to the bowl. Using your hands mix and pinch the flour just till all dry flour is incorporated and a shaggy dough has formed. Cover and let rest to allow the water and flour to absorb more fully, about 5-15 minutes.
4. After the dough has rested, uncover and drizzle olive oil over the surface of the dough. Work the oil into the dough by folding and kneading briefly until fully incorporated, about 1-3 minutes.
5. Cover tightly and bulk ferment in a cool place (about 60F) until the dough has almost doubled and appears lively, about 12 hours (I do this overnight).
6. Transfer the dough to a floured surface and divide into 4 equal parts (preferably with a bench scraper). Shape each part into a ball.
7. Lightly oil and flour 4 bowls, a half sheet pan, or dough tray to store your dough balls. Cover tightly. Let rest for about 30 minutes before placing in the refrigerator.
8. Let cold ferment for at least 8 hours. Dough may be used the same day or stored in the refrigerator up to 5 days. Temper the dough by removing from the refrigerator and allowing to come to room temperature before using about 30 minutes to an hour before baking.